Oven-Baked Farro with Summer Vegetables and Cheese

Ingredients

2 tablespoons Olive oil, tablespoons divided

1/2 teaspoon Kosher salt, teaspoon

Freshly ground black pepper

2 ears Kernels cut from ears of corn about 2 cups

1 1/2 pounds zucchini or other summer squash (680 grams) pounds about 4 medium, quartered lengthwise and sliced thin

1 small onion diced

2 cloves garlic thinly sliced

4 medium/large roma tomatoes about 1 pound, diced (about 2 1/3 cups)

1 teaspoon oregano teaspoon or 1 teaspoon dried oregano fresh, chopped

1/4 teaspoon red pepper flakes or more to taste

1 tablespoon tomato paste, tablespoon

1/4 cup white wine optional

1/2 cup fresh basil thinly sliced

1 cup (210 grams) farro uncooked (semi-pearled) (see Note)

1 1/2 cups water

6 ounces mozzarella cheese diced

2/3 cup parmesan cheese (2 ounces) finely grated

Equipment

Ovenproof 11-inch or 4-quart pan

Large bowl

Ovenproof dish

Directions

Heat a large (11- to 12-inch) sauté pan or an ovenproof 11-inch or 4-quart pan to medium-high. Once hot, add 2 tablespoons olive oil. Let the oil warm and add corn. Season with 1/2 teaspoon salt and many grinds of black pepper and cook, stirring occasionally, until the corn is lightly golden, about 5 minutes. Tip corn into a large bowl.

Return the pan to medium-high heat and warm 2 more tablespoons olive oil. Add half of zucchini and 1/4 teaspoon salt, black pepper to taste, and cook, stirring occasionally, until the zucchini is tender and golden brown, about 6 minutes. Add to bowl with corn and repeat with more olive oil, salt, pepper, and second half of zucchini.

Heat your oven to 375°F.

Reduce heat to medium and add another drizzle of olive oil. Add onion, 1 teaspoon salt, red pepper flakes, and cook until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, and oregano and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute.

Add the wine, if using, and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Return the corn and zucchini to the pan and cook with the sauce for 2 minutes. Add basil and stir to combine.

Add farro, water, and 1 more teaspoon of salt and stir to combine. If you need to transfer this to an ovenproof dish, do it now. Stir in diced mozzarella and half of the parmesan. Sprinkle remaining parmesan on top, and cover with a lid or tightly with foil and bake for 30 to 40 minutes, until farro is cooked. Cooked farro should be tender but a little chewy. If the pan is dry and your farro still seems undercooked, add another 1/4 to 1/2 cup water and return it to the oven until it reaches the right texture.

Transfer dish to your broiler, or to the hottest part of your oven (and crank the heat) and cook until browned and crisp on top, about 3 to 5 minutes under a broiler or 5 to 7 in the oven. Serve warm.

Leftovers will keep for 5 to 7 days in the fridge. Rewarm in a 350-degree oven. This dish should also freeze well.